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How to Make Smoky Two-Bean Vegetarian Chili

February 02, 2015
Photo: Jen Causey
This warming, hearty chili will become a vegetarian dinner staple. 
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Vegetarian Chili

Photo: Jen Causey
View Recipe: Smoky Two-Bean Vegetarian Chili

A wee bit of canned chipotle chiles goes a long way in infusing this hearty chili with rich, smoky flavor and a hint of heat.

Cost for 4: $4.69
Total Time: 28 minutes

Download this recipe's how-to PDF.

This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.

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1. Heat

Photo: Jen Causey

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.

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2. Add Garlic

Photo: Jen Causey

Add garlic, onion, and bell pepper; sauté 4 minutes.

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3. Add Cumin

Photo: Jen Causey

Add cumin; sauté 30 seconds.

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4. Stir

Photo: Jen Causey

Stir in 1 cup water and remaining ingredients.

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5. Boil

Photo: Jen Causey

Bring to a boil; cover, reduce heat, and simmer 5 minutes. 

RIFF: Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans.

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6. Mash

Photo: Jen Causey

Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.

RIFF: Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.

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7. Stir

Photo: Jen Causey

Stir mashed beans into chili. Simmer 5 minutes.

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8. Done!

Photo: Jen Causey

RIFF: Add ground turkey or ground beef for a meaty version; cook it with the veggies.

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